Apricot Chicken

Submitted by Serena

Ingredients:
1-2 lbs boneless skinless chicken breasts
8 oz bottle Russian salad dressing
12 oz jar apricot preserves
2-3 C rice, prepared

Directions:
Arrange chicken in a slow cooker, set aside. Combine salad dressing and preserves; pour over chicken. Cover and cook on low setting for 6 hours. Serve over a bed of rice.

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Yummy Chicken Salad

Submitted by Serena

Ingredients:
diced chicken
1 small can pineapple
1 small package cream cheese, softened
½ C raisins or craisins
slivered almonds

Directions:
Mix everything together and serve with crackers or on a croissant.

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Filed under Soups and Salad

Black Bean Salsa

Submitted by Serena

Ingredients:
1 can black beans
1 can corn
1 tomato, cut into pieces
1 C red onion, choppped
1 C fresh cilantro, chopped
2 T lemon juice
2 T olive oil
1 bag tortilla chips with lime

Directions:
Drain and rinse black beans. Put in bowl. Drain corn and add to bowl. Add tomato, onion,cilantro, lemon jc. and olive oil. Stir to mix. Serve with chips. Refrigerate leftovers.

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Filed under Appetizer and Snacks

Chickpea Salad

Submitted by Amy R

I feel a little silly writing this down. We usually just use whatever odds and ends we have in the fridge for this. Adding whole grain, like barley or bulghur, combines to form a complete protein with the chickpeas and makes an easy vegetarian meal.

Ingredients
:
2 cans chickpeas, drained and rinsed (or about 3 cups of cooked, rinsed beans)
1 cucumber, chopped
3 green onions, sliced
1 C fresh parsley, finely chopped
2 T extra virgin olive oil
3 T lemon juice
1-2 garlic cloves, minced (to taste)
salt and black pepper (to taste – we actually prefer w/o salt)
if desired: chopped onion; chopped tomato; chopped hard boiled egg; cooked cubed chicken; cooked barley, bulghur, quinoa, or cous cous; chopped red, green, or yellow peppers; olives; any other odds and ends you have in your fridge

Directions:
Whisk together olive oil, lemon juice, and garlic to form a dressing. Combine with all other ingredients and serve cold. Makes a good side dish to mediterranean meals, or it can be a meal on its own if whole grains or an animal protein are added. Also good with hummus as a filling for pita bread.

Nutrition
: to be added

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Filed under Main Dish, Soups and Salad

Summer Tomato Sauce

Submitted by Amy R, found on 101cookbooks.com

This sauce is very bright and fresh tasting despite the canned tomatoes. The zest really makes the sauce. The original recipe calls for the zest of an entire lemon but we find that too lemony. The sauce is incredibly versatile and easy – pasta, fresh basil, and parmesan make an easy meal.


Ingredients
:
28 oz can crushed tomatoes (avoid ones with added sugar or seasonings)
½ to 1½ tsp crushed red pepper flakes (to taste; 1 1/2 is quite spicy if you are serving kids)
3 cloves garlic, minced
½ tsp sea salt or ¼ tsp table salt
¼ C extra virgin olive oil
zest of ½ lemon

Directions
:
Combine garlic, olive oil, salt, and red pepper in a cold saucepan. Heat over medium high just until bubbling and fragrant, but before garlic begins to brown. Add tomatoes and simmer a few minutes, stirring frequently. It will seem like the oil will not incorporate into the sauce (it pools around the edges), but continue stirring. and it will do so once the sauce begins to cool. Turn off heat and stir in lemon zest.

Nutrition
: to be added

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Filed under Marinades and Sauces

Cold Avocado Soup

Submitted by Amy R, found in Joy of Cooking

Ingredients:
2 ripe avocados
1 small garlic clove, minced
2 C buttermilk*
4 tsp lime juice
¼ tsp salt
pinch of cayenne
if desired, any garnish of choice (suggestions: chopped cucumber; pico de gallo; sour cream or plain yogurt; lump crabmeat)

Directions:
Puree avocado and garlic in a food processor or blender until smooth. Add buttermilk, lime juice, salt, and cayenne and blend. Pour into a bowl and refrigerate until cold. If necessary, thin with buttermilk, cream, or milk. Garnish as desired.

*For those with dairy allergies, you can substitute 2 T lemon juice plus 2 cups of milk substitute (soy, rice, oat, etc.) for the buttermilk. The soup will be thinner than if buttermilk is used.

Nutrition: to be added

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Filed under Main Dish, Soups and Salad

Thai Chicken Pizza

Submitted by Shelly

Ingredients:
1 precooked pizza crust
1- 7 oz jar peanut sauce
¼ C peanut butter
8 oz boneless, skinless chicken, cooked and cut into strips
1 C Italian cheese, shredded
1 bunch green onion, chopped
½ C bean sprouts (optional)
½ C carrots, chopped or grated
½ C zucchini, chopped or grated
½ C cilantro, chopped
1 T roasted peanuts

Directions:
Mix the sauce and peanut butter together and spread on pizza crust. Then place cooked chicken, green onion and cheese on top. Bake at 400 degrees F for 8-12 minutes. Sprinkle  on the rest of the ingredients and serve.

Nutrition: to be added

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